Homemade Twinkies Vanilla Cakes

Homemade Twinkies bring back those nostalgic memories of school lunches and after-school snacks but with the magic of everything homemade they are tender and fresh with no mystery ingredients and bursting with vanilla flavor These never last long in my kitchen and the soft cake plus billowy filling really is a game changer over anything store bought

I decided to make these one rainy Saturday as a challenge and my family finished the whole batch in a day now they beg for them any time we have guests or a movie night

Ingredients

• Cake flour: fluffy crumb texture and lightness sift for the best result if you can find it at the grocery store that is great but you can also mix all purpose flour with cornstarch
• Granulated sugar: for sweetness and essential structure go for fine baking sugar if possible for even mixing
• Baking powder: creates that perfect lift and classic cake rise use fresh baking powder for full effect
• Salt: enhances flavor and balances the sweetness iodized or sea salt both work just avoid big crystals
• Large eggs: at room temperature for a velvety batter choose farm fresh or free range eggs if you can
• Whole milk: brings richness and tenderness to the cake whole milk is best for moisture
• Vegetable oil: keeps everything soft and moist stick with a neutral oil like canola or sunflower
• Vanilla extract: loads of that nostalgic flavor spend a little more for pure extract for best flavor

Filling

• Egg whites: for a billowy fluffy meringue separate carefully to avoid any yolk for best whipping
• Granulated sugar: gives structure and stability to the meringue use the same fine sugar as above
• Water: needed to cook the sugar syrup use filtered if your tap water is hard

Step-by-Step Instructions

Heat the Oven:

Set your oven to 350 degrees Fahrenheit or 177 degrees Celsius so the cake can bake evenly

Prepare the Pans:

Spray your Twinkie shaped pans or small loaf trays thoroughly with baking spray to prevent sticking then set them aside

Mix the Dry Ingredients:

Combine the cake flour sugar baking powder and salt in a large mixing bowl and give it a good whisk to evenly distribute the leavening and salt

Mix the Wet Ingredients:

In a separate medium bowl whisk together the eggs whole milk vegetable oil and vanilla extract until completely blended

Combine Batter:

Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly until the batter is very smooth and no lumps remain sifting the flour first helps make this easy

Fill the Pans:

Spoon the batter into the prepared pans filling each one about two thirds full to allow room for rising

Bake the Cakes:

Place the pans in the preheated oven and bake for about fifteen to twenty minutes Check with a toothpick it should come out clean with just a few moist crumbs

Cool Completely:

Take the cakes out of the pans and let them cool upside down on a wire rack This helps prevent soggy bottoms

Make the Filling:

Beat the egg whites with a mixer on high speed until they hold stiff glossy peaks ensuring absolutely no yolk for best results

Cook the Syrup:

In a small saucepan gently mix together the sugar and water Heat over medium low stirring constantly just until melted then turn the heat to medium and cook without stirring until the temperature reaches around two hundred forty six to two hundred fifty degrees Fahrenheit

Combine Syrup and Whites:

With the mixer on high slowly pour the hot sugar syrup into the egg whites Beat until the meringue is completely cool to the touch This may take five to ten minutes

Prepare for Filling:

Transfer the filling to a piping bag fitted with a round tip You can use a zip top bag with the corner cut off if needed

Fill Each Cake:

Turn cooled cakes over Use the tip of your bag or a skewer to poke three holes in the bottom of each cake Pipe the meringue into each hole ensuring a good amount of fluffy filling inside

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Nothing beats watching someone bite into a homemade Twinkie for the first time My favorite part is the moment the sweet meringue goes inside and the cakes feel heavy and plush like the real thing My sister used to beg me to pipe extra filling in hers and it turned into a family tradition at our house

Storage Tips

Once cooled and filled keep the Twinkies in an airtight container at room temperature for a day or two For longer storage refrigerate for up to five days letting them come to room temperature before enjoying Twinkies also freeze perfectly wrap each in plastic then foil and thaw at room temperature before serving

Ingredient Substitutions

If you run out of cake flour combine all purpose flour with a little cornstarch as described in the notes This maintains a light and fluffy cake texture For filling you can use store bought marshmallow fluff though the homemade meringue really does make a difference Any mild vegetable oil works and so can melted coconut oil just use it in the same amount

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Serving Suggestions

Dress up your homemade Twinkies with a dusting of powdered sugar or a drizzle of chocolate Throw them into a lunchbox for a fun surprise or slice them and layer with whipped cream and fruit for an easy kid friendly dessert They also make hilarious gifts wrapped up with a bow and a note

Cultural and Historical Context

Twinkies are a classic American snack cake invented in the 1930s Originally filled with banana cream they switched to vanilla during a banana shortage and never turned back Making them at home brings a real sense of craft to snack time and everyone will recognize that iconic shape and taste with a homemade twist

Frequently Asked Questions

→ Can I substitute cake flour?

Yes, combine all-purpose flour with cornstarch. Measure 2 cups all-purpose flour, remove 4 tablespoons, add 4 tablespoons cornstarch, and sift well.

→ What is the secret to fluffy filling?

Beat egg whites to stiff peaks, then slowly stream hot sugar syrup while mixing. This creates a stable, airy meringue perfect for filling.

→ How do I know cakes are baked through?

Bake at 350°F until a toothpick inserted comes out clean, 15-20 minutes. The cakes should spring back lightly when gently pressed.

→ Can I use store-bought filling?

Store-bought marshmallow fluff makes a great shortcut, offering a similar taste and texture to the homemade meringue cream.

→ What's the best way to fill the cakes?

Use a piping bag fitted with a small round tip to fill three holes on the bottom of each cooled cake, distributing the cream evenly.

→ Why sift cake flour?

Sifting ensures a smooth, lump-free batter, resulting in a lighter, more tender crumb for each snack cake.